Chocolaty Ricotta Pie

Cream Cheese Pastry: Using an electric mixer or wooden spoon, cream the butter and cream cheese in a large bowl until soft and well blended. Stir in the salt and confectioners' sugar. Add the flour a third at a time, beating well each time.

Gather the dough into a ball and place it on a floured surface. With floured hands, knead the dough 3 or 4 times to smooth it. Place the dough on a large piece of plastic wrap, flatten it into a 3/4-inch-thick disk, wrap it in the plastic, and chill it for at least 2 hours before rolling it out.

Filling: Lightly grease a 9 1/2-inch springform pan and set it aside. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over the pan and carefully peel off the paper. (If it lands off-center, simply lift it in sections to reposition it.) Lower the pastry into the pan, gently pressing it into the bottom and about 1 1/2 inches up the sides. Place the pan in the freezer while you make the filling.

Heat the oven to 350 degrees. Combine the ricotta cheese and sugar in a large mixing bowl. Add the eggs one at a time, beating well with an electric mixer each time. Add the vanilla and almond extracts, orange zest, and cinnamon and mix briefly. Stir in the chocolate chips.

Slowly pour the filling into the chilled pie shell, gently swirling through the batter with a spatula to evenly distribute the chocolate chips.

Bake the pie on the center oven rack until the top is light golden brown and the filling is set, about 45 minutes. When it's done, the very center may have a slight sheen, but most of the surface will have a nonglossy appearance. Transfer the pie to a wire rack and let it cool completely.

To make the topping, combine the sour cream and sugar in a small saucepan. Stir well for 3 to 4 minutes over medium-low heat, until the mixture has the consistency of heavy cream. Then slowly pour the topping over the pie -- it should be fluid enough to spread itself evenly over the surface. Once the pie is completely cooled, cover the pan with aluminum foil and refrigerate it for at least 4 hours. When you're ready to serve it, remove the sides of the pan and slice the pie. For a festive touch, you can garnish the slices with orange zest. Makes 12 to 16 servings.